Description
These Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, known for their airy, cloud-like texture achieved by folding whipped egg whites into a light batter. Cooked gently on the stovetop to ensure a golden exterior and soft, fluffy interior, they make a perfect breakfast treat topped with powdered sugar and fresh berries.
Ingredients
Scale
Batter Ingredients
- 2 large eggs (separated)
- 2 tbsp whole milk
- 1/4 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp cream of tartar (optional)
For Cooking and Serving
- 1 tbsp butter or oil (for cooking)
- Powdered sugar (for serving)
- Fresh berries (for serving)
Instructions
- Prepare the yolk batter: In a medium bowl, whisk the egg yolks together with milk and vanilla extract until the mixture is smooth. Sift in the all-purpose flour and baking powder, then gently whisk until just combined without overmixing.
- Whip the egg whites: In a separate large bowl, use a hand mixer to beat the egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form, meaning the whites hold their shape when the beaters are lifted.
- Fold whites into yolk batter: Carefully fold the stiff egg whites into the yolk batter in three separate additions. Use a spatula to gently incorporate the whites, maintaining as much air in the mixture as possible to keep it light and fluffy.
- Heat and grease the pan: Preheat a nonstick pan over low heat. Lightly grease the surface with butter or oil to prevent sticking and promote even cooking.
- Cook the pancakes: Using a spoon or ring molds if available, scoop the batter into tall, round mounds on the pan. Cover the pan with a lid and cook for 4 to 5 minutes, allowing the pancakes to set and cook through without burning.
- Flip and finish cooking: Gently flip each pancake using a spatula and cover again. Cook for an additional 4 to 5 minutes until the pancakes are golden brown and fully cooked through.
- Serve: Immediately serve the warm pancakes topped with a dusting of powdered sugar and fresh berries for a visually appealing and delicious breakfast.
Notes
- Use ring molds to help the pancakes maintain their tall, soufflé shape.
- Keep the heat low throughout cooking to avoid burning and to allow the pancakes to cook evenly.
- Avoid overmixing the batter to preserve the airy texture.
- Best served immediately after cooking for optimal fluffiness and flavor.
